INGREDIENTS

Coconut Curry Shrimps with

  • 1 tablespoon butter
  • 1 Onion
  • 1 clove Garlic
  • 1.5 tablespoons Curry powder
  • 1 tablespoon grated ginger
  • 3 tablespoon Plain flour
  • 2 cups Water
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 2 tablespoons MAGGI Coconut Milk Powder
  • 750 g peeled shrimps
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley
NUTRITIONAL INFORMATION

Coconut Curry Shrimps with

  • Energy 310 (Kcal)
  • Protein 40 (g)
HOW TO PREPARE

Coconut Curry Shrimps with

1
Melt butter in a large saucepan, add onion and garlic and cook for 5 minutes until golden color.
2
Add curry powder, ginger and flour. Cook the ingredients for 1 minute with constant stirring.
3
Stir in the water until the sauce is well combined and smooth. Keep stirring until the sauce boils for 2 minutes. Stir in MAGGI Less Salt Chicken Stock cubes, MAGGI Coconut Milk and the shrimps.
4
Simmer over medium heat for 5 minutes or until the shrimps are almost cooked.
5
Stir in the lemon juice and parsley and serve with rice.
REVIEWS

Coconut Curry Shrimps with

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